Latest news with #Mangalorean
The Hindu
4 days ago
- Entertainment
- The Hindu
Tender coconut chicken and prawn ghee roast, exploring the bar bites in iconic pubs of Bengaluru
Bengaluru's pub culture has always been vibrant, home to some of the city's most iconic watering holes. Every Bengalurean has their favorite go-to spot, each holding its own timeless charm. These old-school pubs are known not just for their pocket-friendly alcohol prices, but also for mouth-watering bites that complement your drink. Here is a list of classic pubs and the crowd favourites from each: Tenderloin chilli Pecos was launched in 1989 and is considered one of the foremost retro rock music pubs in the country. Pecos Classic, the first outlet that opened on Rest House Road, served Mexican food initially and music enthusiasts would often hangout there to enjoy their rock collection. As I enter the new Indiranagar outlet, I feel I have travelled back in time thanks to the vintage rock posters adorning its walls. I try the Pecos tenderloin chilli, which has been a top pick of diners for 30 years. Thinly sliced beef strips are lightly coated in batter, fried and tossed in their signature chilli sauce with some vegetables. This dish is moderately spicy and pairs well with a crisp beer. Other recommendations include Pecos chicken dry fry, chilli prawn, Pecos chilli pork and neer dosawith chicken curry. Pecos tenderloin chilli is priced at ₹345. At Indiranagar Prawn ghee roast The 48-year-old Dolphins bar and kitchen is a nostalgic treasure for many Bengalureans. Recently revamped with fresh interiors, it continues to charm. The menu has homely Mangalorean dishes, alongside tandoori and kebabs starters. On my visit to Dolphins, I am seated next to a group of men on their school reunion. At their suggestion, I try the prawn ghee roast. The vibrant red masala coating the prawns is a hit. The prawn ghee roast pairs well with soft neer dosa, making it a perfect starter or main. Other must-tries include the mutton cutlet, Coorgi pandi fry, anjal pullichattu and squid pepper. Prawn ghee roast is priced at ₹460. At Cox Town Mutton sukka Established in 2011, Doff became popular for its breezy ambience and sport screenings. The interior, with flags of various countries hanging from the ceiling and multiple television screens tuned in to the match of the day, gives off a sports bar vibe. However, it is the food that truly stands out. With a multi-cuisine menu, Doff offers a range of options to suit every taste. I try the mutton sukka with Doff special naan. The mutton is slow-cooked overnight in a tandoor, resulting in a rich, tender dish full of flavour. For those seeking healthier options, Doff also serves guilt-free dishes such as raw banana tikki, sauteed chickpeas, broccoli kebab and dal kosambari . Some of the crowd favourites here include beer-battered onion rings, a variety of chicken kebabs, nachos, pizzas and prawn peratti. Mutton sukka is priced at ₹389. At Indiranagar Tender coconut kabab Ujwal Restaurant has been serving customers for 18 years, with branches in Vasanth Nagar, Sanjay Nagar and RT Nagar. While modest in its interiors, the restaurant and bar is known for its outstanding food. A signature dish here is the tender coconut kabab. Introduced 15 years ago, it features boneless chicken pieces cooked in a spicy green masala (best paired with neer dosa) and served inside a tender coconut shell. Ujwal is also popular for Mangalorean dishes such as prawn tender, crab masala fry, anjal masala fry, and pot fish curry. Although the interiors are minimal and the vibes are old school, this bar can easily become your everyday hangout spot. With its delicious food and affordable alcohol, it is the perfect place to enjoy without burning a hole in your pocket. Tender coconut kebab at Priced at ₹320. At Vasanth Nagar Lobo's pork chilli bafat Opened in 2018, Bob's Bar quickly became popular for its affordable alcohol and unique food offerings. After the first outlet in Indiranagar, there have been branches across the city including Koramangala and J.P. Nagar with the latest one opening on Wood Street. Instead of generic bar snacks, Bob's serves a variety of dishes from various South Indian cuisines. A popular choice is Lobo's pork chilli. The pork is succulent, juicy, and coated with just the right amount of spices. Also worth trying are the naked fish masala, crispy ladies finger, kottu parotta, and the Gowda mutton chops. With both indoor and outdoor seating options, the place is always buzzing with energy, making it a challenge to find a table on weekends. Lobo's pork chilli bafat priced at ₹185. At Indiranagar Rava fried prawns Started in 2014, Watson's Pub is another staple in the city's pub circuit. It is a great place to meet new people, dance, or just catch up with old friends. Their multi-cuisine menu features a range of vegetarian and non-vegetarian options such as mac and cheese sticks, kodi karepak vepudu, Goan squid chilli fry, and peri peri paneer tikka. The rava fried prawns stand out here. Marinated in salt, chili, and pepper, coated with egg white and rava, deep-fried, and dusted with peri peri powder, they are crispy on the outside and tender on the inside, making them a great match with chilled beer. Rava fried prawns priced at ₹425. At Assaye Road
The Hindu
22-07-2025
- Entertainment
- The Hindu
MasterChef India winner Mohammed Ashiq hosts a food festival in Bengaluru
Hailing from Mangalore, chef Mohammed Ashiq won the eighth season of MasterChef India. Bengaluru-based modern Indian restaurant at Phoenix Mall of Asia, Ishaara, hosts the chef for a food festival titled Mungaru Mangaluru, meaning Mangalore and monsoons. Chef Ashiq told The Hindu, 'Mangalorean flavours are often not well-known but are very bold. Since it is a coastal town, a lot of my dishes were made with seafood. I also extensively used the red chilli, which is very symbolic of the town, and curry leaves as well.' Before he re-entered the MasterChef kitchen, Ashiq ran a juice stall in Mangalore known as Kuluki Hub. At the festival he will showcase dishes from his home region. Expect dishes such as neer dosa and prawn open tacos, ambatte pulimunchi, ganji oota and binda tres leches. The menu is inspired food at his home, like lunches on Sunday, his grandmother's recipes, and coastal meals. Cost for two ₹2,500. At Phoenix Mall of Asia, Yelahanka. Until August 31. For more details, call 9353645965
What's On
11-07-2025
- What's On
4 of the best restaurants in Dubai this weekend: July 11 to 13
Weekends in Dubai come with choices: stay in or head out, dress up or keep it casual – but if you call yourself a foodie, these restaurants are a must-try. With the weekend coming in hot, here are 4 of the best restaurants in Dubai to show up hungry. Rang Mahal Set on the fourth floor of JW Marriott Marquis, Rang Mahal is one of Dubai's best spots for refined Indian food done right. The space is dramatic – giant columns, moody lighting, and striking hand-painted artworks – but it's the food that really holds your attention. The menu spans both North and South Indian dishes, from Mangalorean ghee roast prawns to minced lamb kebabs and baked whole lamb leg. The tandoor grill is a standout: order the chicken tikka, peppered lamb chops, or grilled jumbo prawns, and pair them with a hot naan straight from the oven. For mains, the lamb rogan josh is rich and layered, while the sea bass moilee is creamy, fragrant, and buttery. End with something sweet – the masala chai brûlée, saffron rasmalai, or house-made sassata kulfi. If you're going, ask for a corner table by the glass – it overlooks the Dubai Canal and catches the sunset beautifully. Location: JW Marriott Marquis Dubai, Business Bay Times: Daily from 6pm to 12am Cost: This summer, Rang Mahal is offering three dining options Early Bird Dinner: Three-course Indian menu for Dhs145 per person (food only) | Daily, 6pm to 7.30pm Limitless Monday: Unlimited starters, mains, and desserts for Dhs195 (food only) or Dhs300 with house drinks | Mondays, 6pm to 10pm Masti Mahal: Two hours of free-flowing drinks plus 25% off à la carte, Dhs 145 per person | Daily from 6pm to 10pm Contact: (0)4 414 3000 | @rangmahaldubai Bab El Bahr Newly redesigned with a modern, artistic edge, Bab El Bahr brings Lebanese coastal charm to Downtown Dubai. The updated space feels both relaxed and refined – ideal for everything from breakfast to long lunches and evening dinners. It's a market-style seafood concept: pick your catch of the day – from Gulf shrimp and Omani lobster to red snapper, hammour, and sultan ibrahim – then let the chefs do the rest with a Mediterranean‑Lebanese flair. Start with mezze classics like mutabbal, baba ghanouj, borak jibneh, beetroot salad, warak enab, and crispy batata harra. The lobster bisque is rich and comforting, and the grilled arayes make a perfect warm starter. Desserts are seriously indulgent – go for the baklava ice cream, chocolatina, or opt for the traditional ghazel el banat with ice cream if you're craving something sweet and nostalgic. Location: Boulevard 29, Mohamed Bin Rashid Blvd, Downtown Dubai Times: Daily, 11 am–1 am Contact: (0)4 456 2881 | @ MINA Brasserie Image: Supplied The Michelin-selected DIFC brasserie has just dropped its summer Chef's Specials, and it's everything you want in the heat: tasty options, and cooling drinks. Start with the chicory salad – bitter greens, pear, candied walnuts, feta, pomegranate and ginger dressing – or the refreshing Andaluz gazpacho with roasted red pepper, green apple and basil oil. The prawn burger is light but loaded: crispy panko patty, chipotle slaw and pickles. And don't miss the standout grilled picanha, served with hokkaido pumpkin and black garlic aioli. On the drinks side, there's a limited-edition run of summer highballs (also available as mocktails) inspired by every hour of the day – from the coconut and lemongrass-infused First Light , to Golden Hour with kiwi and lychee, and Final Ember with gin, peach and elderflower. Location: MINA Brasserie, Four Seasons DIFC Times: Daily from 7am to 1am Contact: (0)4 506 0100 | @minabrasseriedubai ALBA Image: Supplied ALBA's new menu leans into fire, finesse, and Japanese flair. Led by executive Chef Vladimir Chistyakov, it's all about premium wagyu, robata grill, and standout fusion dishes in a vibey Downtown setting. Start light with fresh maki rolls – from king crab to rainbow and negi toro. Then hit the wagyu: think wagyu roll with aburi striploin, truffle, and Oscietra caviar; wagyu yakiniku with mushroom rice; and the deep-fried A5 wagyu katsu with truffle mayo. From the robata, don't miss the A5 ribeye with miso tare or fillet mignon with shaved truffle. Seafood fans – go for the robata grilled sea bass, spicy grilled tiger prawns or the unagi bowl with nori and sancho pepper. There are comforting donburi bowls too – like beef katsu curry and crispy mushroom tofu with rice. Finish with ALBA's kakigori (Japanese shaved ice) – in matcha, mango, or dulce de leche. Drinks? Expect rare sake, standout wines, and Asian-inspired cocktails. Or slide into Himitsu Bar next door for a late-night pour. Location: ALBA, Dubai Opera District, Downtown Dubai Times: Mon–Fri 4pm–1am; Sat–Sun 12pm–1am Contact: (0)58 587 3590 | @albadubai
The Wire
09-07-2025
- Entertainment
- The Wire
Ishaara Presents 'Mungaru Mangaluru' - A Culinary Experience with Masterchef India Winner Mohammad Ashiq
Bangalore (Karnataka) [India], July 9: Ishaara, known for presenting unique culinary experiences is proud to announce 'Mungaru Mangaluru' an intimate pop-up menu offering Mangalorean Cuisines. The dishes will be curated by Chef Mohammad Ashiq, winner of Masterchef India Season 8 and this one-of-a-kind experience will start from 9th July, 2025 at Ishaara, Phoenix Mall of Asia, Hebbal, Bangalore. Mungaru Mangaluru meaning 'Mangalore in Monsoon' in Konkani, is a personal and nostalgic culinary journey that brings an intimate, limited edition experience. A step to celebrate the heart and heritage of Mangalorean cuisine especially celebrating its timeless connection with monsoons, Ishaara will offer traditional dishes which include Basale Southe Gassi, Kori rotti and Kadale Gassi, Neer Dosa prawn open Taco, Balekayi Tawa Fry, Ambe Upkari and more, which will take food enthusiast to an authentic Mangalore food journey. 'Mungaru Mangaluru is a memory of my childhood during the monsoons; its deep-rooted cultural significance and love have inspired me to cook.' Says Chef Mohammad Ashiq, Masterchef India season 8 winner, 'Through this menu, I wanted to share the warmth of those memories and experiences. It incorporates my love for the ocean and my hometown, Mangalore. It is a step towards creating food as an expression of love.' 'Food must incorporate a story that can stay with you long after the meal is over,' says Prashant Issar, Managing Director, Bellona Hospitality. 'At Ishaara, food offers- emotion, culture, and connection. We share the experience that resonates with the guest on a cultural and emotional level. Mungaru Mangaluru is bringing Konkani cultural flavours with the passion and precision of Chef Mohammad Ashiq. The love behind the Mungaru Mangaluru will elevate the variety of the menu. It is not only a meal but a culinary ode to grandmothers, Sunday feasts and shared memories. Guests can expect to relive memories, celebrate heritage and taste love on their plate, at Ishaara. Flavours come alive as each ingredient reflects a touch of soul. It crafts an atmosphere where significant story, traditional cultures, and modern elegance is served with food. About Bellona Hospitality: Bellona Hospitality, a subsidiary of The Phoenix Mills Ltd., operates 39 restaurants across Mumbai, Pune, Bangalore, Ahmedabad, and Lucknow. Founded in 2014 and based in Mumbai, it offers nine distinct brands, including Ishaara, Dobaraa, and Caffe Allora. Focused on innovation, sustainability, and quality, it delivers exceptional dining with curated ambiance and expert-crafted beverages. For more information, please visit: (Disclaimer: The above press release comes to you under an arrangement with PNN and PTI takes no editorial responsibility for the same.).
Indian Express
30-06-2025
- Sport
- Indian Express
US Open badminton: Big-hitting Ayush Shetty ends India's title drought with straight-games win
There's nothing quite like a big booming smash kill in men's singles badminton, and India's newest men's singles breakthrough, Ayush Shetty, a towering 6'4″ contender, boasts of what coach Vimal Kumar calls an absolute 'bullet'. Like Viktor Axelsen and to a lesser extent, Li Shifeng and Lee Zii Jia, the Mangalorean has a downward hit that can impale the games of opponents. In winning the US Open at Council Bluffs late on Sunday, the 20-year-old out-gunned jump-smashing Brian Yang of Canada 21-18, 21-13. Yang threw everything at Shetty, who calmly defended and then, with a full-blooded cross-court magnum smash, muted all resistance. Shetty's coaches reckon that the World No.34 will send shivers down many spines with that imperious attack, and start troubling the big names. Shetty had already beaten Loh Kean Yew and Kidambi Srikanth and in the semis in Iowa, shot down Chou Tien Chen, all bonafide Top Tenners. 'He can beat any player. With his game, he has nothing to fear,' says Vimal, adding that Asian opponents – all of Chinese, Koreans and Malaysians – tend to be vulnerable when faced with a power-attack, like Shetty's. 'His smashes are difficult to face, and the Chinese, Koreans and others tend to get scared when they play big guys; that's why Viktor belts those smashes. Ayush has the same impact,' he explains. It effectively means the 20-year-old can trouble the biggest names soon with the mammoth, dipping hits that drop like shells in a combat zone. The upside of such power-heavy games, like PV Sindhu's, is that they brook no riposte, especially when hit with the wind. Someone like Anders Antonsen doesn't have that decisive hit, and needs to labour for his points. Shetty, in his earlier years, was known for blind hitting, but is now drawing out the big guns at crucial punctures. Against Yang, the turning point came when breaking the 18-18 tie in the first game, when Shetty unleashed his overhead cross-court that travelled the diagonal length of the court. 'When he hits that forehand cross-court, the opponent knows it's coming, but can do nothing. They just can't take it. He hit the cross-court on championship point too. That's what makes him dangerous,' coach Sagar Chopda says. A deflated Yang – usually very peppy and upbeat on court – looked ashen. What makes Shetty an exciting prospect for Indian badminton is that his net-play is sturdy. It's his A-game even, and he can foment serious chaos in opponents with his variations and technically accurate net-play. It's where he creates opportunities from, and quite his stomping ground. Earlier, opponents would read his over-commitment to the net and lob over him. 'Now he's learnt to push them back and open up the court and is confident from the back court. His defence is greatly improved and his strength in longer rallies, where he struggled earlier, has gone up,' Vimal says. 'His smash finishing is a bullet, and will get him the point 60-70 percent of the time and weaken the opponent.' He also hits them at a fast clip, with his long-levered range. Vimal has one quibble. 'On cross-smashes, he has winners. On straight ones, he can work more to find the lines.' Toma Jr Popov brought Shetty down recently by consistent lobbing, a weakness everyone will exploit. Shetty's response? 'Like HS Prannoy, when the opponent flicks him, he has developed a very good backhand whip and a drive that travels at speed. If he takes charge of the net, then…' Vimal pronounces ominously. Yang, a retriever compulsively, did make Shetty twist and turn, attacking his forehand right after peppering him on the backhand. But the Indian has improved his percentages against defensive opponents. Shetty's parents were in Bengaluru this last week, being wooed by various agencies keen to tie him up in lucrative contracts. Vimal, however, has put forth his opinion. 'I've seen too many young players getting carried away by all this. I told his family to not get into any contracts and just remain focused. His tournament and travel expenses are taken care of, he has a monthly scholarship from Indian Oil. Next one year, he has to achieve one thing – focus on badminton and get into the Top 10. It's very tempting, but he has to first achieve a lot. Till then, remain simple. I told them not to ruin his badminton career with these offers,' he says. Shetty's title win came after a long time for India, the first after Prannoy's Malaysia title, and within weeks of Srikanth's making a Tour final. But like those two, the Ayush Shetty attack is looming large, waiting to explode.
